One of my favorite meals is omelette’s, and I am proud to say that after a few (ok ,quite a few, but who’s counting?) years on this earth, I have finally mastered them. How, you ask?
Meet my coveted darling, my knight in shining stainless steel amour:
the omelet pan. Anyone else hear angels singing?
So I set my stainless steel wonder on the stove, and crank the burner on to around 4-5, medium heat. I get out my eggs and give them a beating that they so rightfully deserve:
Spray your beautiful omelet pan with cooking spray. Don’t even tell me you don’t have an omelet pan, because you shouldn’t even be attempting this recipe without one. You will end up crying in your scrambled eggs that you frantically try to pretend you wanted to make all along.
Add in some slightly steamed fresh mushrooms (to steam them, throw them in the micro with water for 2 minutes in a bowl, and voila), and pour the mixture into your omelet pan.
While this is cooking steam some asparagus in the microwave. I buy thin ones on purpose because they fit so delightfully into my omelette’s.
When your omelet is cooked almost all the way through, flip that sucker over. The reason for cooking on the low heat is shown below, you get a beautiful brown omelet that cooks almost all the way through before flipping it. No tears shed over scrambled-eggs-that-should-have-been-a-delectable-omelette-but-you-flipped-too-soon.
Put the cheese and lay the asparagus across it, fold the omelet over and cook enough to let the cheese melt.
Serve to many singing accolades and rousing rounds of applause. What? You don’t demand that of your family? Start. Now.
- 3 eggs
- 5-6 spears of steamed asparagus
- shredded cheese
- Spray your omelette pan and heat on the stove. Mix your eggs together and pour into the heated pan.
- Cook then flip over.
- Place the steamed asparagus on top of the center of the omelette, then place the cheese on top.
- Flip the top of the omelette over and melt the cheese.